Vegetarian Paleo Balsamic-Rosemary Beef Burger Bowls with Special Sauce

Total time50 min

Prep time20 min

Cook time30 min

Vegetarian Paleo Balsamic-Rosemary Beef Burger Bowls with Special Sauce

Crisp-tender roasted sweet potato cubes bring caramelized edges and natural sweetness to the base of every bowl, while hearty, well-seasoned patties — built on balsamic vinegar, fresh rosemary, garlic powder, and onion powder — get seared in a hot skillet until deeply browned on the outside and juicy within. Everything gets sliced or crumbled into bite-sized pieces and piled over crisp romaine alongside juicy cherry tomatoes, sharp red onion, and briny dill pickle slices, with creamy avocado for good measure. The real star might be the special sauce: a smoky, tangy blend of tomato paste, apple cider vinegar, coconut aminos, and smoked paprika whisked into a rich, velvety dressing that ties the whole bowl together. It's a build-your-own kind of meal, layered for maximum texture in every bite, from tender roasted veggies to that crave-worthy drizzle on top. This one works well as a satisfying, veggie-forward option for a vegetarian table, with plenty of bold flavor and no shortage of crunch.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the bowls

1 large sweet potato (about 12 oz), peeled and cut into ½-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
2 tbsp avocado oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided

For the patties

1 lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped
1 tsp garlic powder
1 tsp onion powder

For the special sauce

½ cup mayonnaise
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp coconut aminos
½ tsp smoked paprika
¼ tsp salt

For assembling

6 cups romaine lettuce, roughly chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup dill pickle slices
1 avocado, sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the avocado oil, 1/4 tsp of the salt, and 1/8 tsp of the black pepper on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
2
While the sweet potatoes roast, make the special sauce. In a small bowl, whisk together the mayonnaise, tomato paste, apple cider vinegar, coconut aminos, smoked paprika, and 1/4 tsp salt until smooth. Refrigerate until ready to serve.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!